With its tart and sweet balance, this Vegan Lemon Tart is the perfect, fresh summertime dessert. It tastes decadent and has the most striking brightness that will please any palate or eye!
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
Crust
1cupRolled oats
1/4cupWhole almonds
3/4cupDesiccated coconut
1/8tspSalt
3tbspCoconut oil
1/4cupDate syrup
Filling
1.5cupsCashewssoaked overnight, rinsed and drained well
1/4cupFresh Lemon juice
1/4cupCoconut cream
1tspLemon zest
1/4cupMaple syrup
1tbspCoconut oil
1tspTurmeric powder
Instructions
Crust
Preheat your oven to 180C.
Combine rolled oats, desiccated coconut, almonds and salt in a food processor. Pulse till they are coarsely powdered. Add the coconut oil and date syrup. Pulse a few times again to get a sticky mixture.
Press it down evenly in a loose bottom tart case. I used a 6" tin.
Bake for 10-12 minutes until the crust is lightly golden. Let cool completely.
Filling
Combine the cashew nuts, coconut cream, maple syrup, lemon juice, zest, turmeric powder and coconut oil in a blender. Blend until thick and creamy. Taste and adjust for sweetness. Add more maple syrup if you want it sweeter. More lemon juice if like it tarter.
Pour the filling in the cooled crust and place the tart in the freezer for a few hours. Take out 10-15 minutes before serving for easier slicing. Enjoy!
Notes
Notes:If you've forgotten to soak the cashews the night before, you can soak them in hot water for 1-2 hours. Rinse and drain very well before use.